HALIBUT WITH SPICY STRAWBERRY SALSA
Ingredients
Serves 2
2 cups (500 ml) strawberries, trimmed and diced
¼ cup (60 ml) diced red onion
⅓ cup (75 ml) loosely packed basil leaves, chopped
¼ cup (60 ml) loosely packed mint leaves, chopped
1 jalapeño, seeded and finely diced
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
2 x 6 oz (180 g) halibut fillets, skin-on
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 lime, halved
Instructions
- Preheat oven to 400 F (200 C).
- In a medium bowl, stir together strawberries, onion, basil, mint, jalapeño, vinegar and olive oil. Set aside.
- Pat fish dry with a paper towel and season liberally with salt and pepper. Heat grapeseed oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay fish in pan, skin side down. Reduce heat to medium, and cook until a golden brown crust forms on skin, about 1 minute. Flip fillets over and cook for another minute before placing in oven to roast until fish is opaque in centre and flakes easily, 3 to 4 minutes. Remove fish from oven and add to stovetop over medium-low heat. Add butter to pan and allow to melt while squeezing lime over fish. Using a spoon, baste each fillet with buttery juices for about 1 minute. Transfer fish to serving plates.
- Season strawberry salsa to taste with salt and pepper before spooning over fish.
Drink Pairings
SALMON WITH GRILLED VEGETABLES AND GARLIC YOGURT SAUCE
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 lemon, zest and juice
dill sprigs for garnish
GRILLED VEGETABLES:
1 green zucchini, cut into ½-in (1.25 cm) slices
1 bunch asparagus, trimmed
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
GARLIC YOGURT SAUCE:
½ garlic clove, minced
¾ cup (175 ml) full-fat yogurt
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) chopped dill
salt and pepper, to taste
Instructions
- Preheat barbecue or grill pan to medium-high heat.
- Dry salmon fillets thoroughly, coat with olive oil and season with salt and pepper. Grill salmon on one side for 3 to 4 minutes, or until it comes away from grill. Flip salmon once and grill on other side for 3 to 4 minutes, or until it comes away from grill. Do not move salmon around while cooking.
- Serve salmon on top of Grilled Vegetables, with a squeeze lemon juice and drizzle of Garlic Yogurt Sauce over top. Garnish with dill. Serve with additional Garlic Yogurt Sauce.
- To make GRILLED VEGETABLES: Preheat barbecue or grill pan to medium-high heat.
- Toss zucchini and asparagus with olive oil and season with salt and pepper. Grill zucchini for about 3 minutes on each side, or until cooked through. Grill asparagus for 3 minutes, then turn over and grill for another 2 to 3 minutes, or until cooked through.
- To make GARLIC YOGURT SAUCE: In a bowl, mix all ingredients together. Can refrigerated for up to 1 week.
Drink Pairings
SALMON AND ASPARAGUS QUICHE
Ingredients
Serves 6 to 8
2 cups (500 ml) whipping cream
4 eggs
2 egg yolks
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) pepper
1 tbsp (15 ml) dill, chopped
1 tbsp (15 ml) chives, chopped
1 tbsp (15 ml) lemon zest
⅓ package phyllo pastry, defrosted
½ cup (125 ml) butter, melted
1 lb (500 g) smoked salmon lox, chopped
1 bunch asparagus, trimmed, cut into 1-in (2.5 cm) pieces
Instructions
- Preheat oven to 350 F (180 C).
- Mix cream, eggs, egg yolks, salt, pepper, dill, chives and lemon zest together. Set aside.
- Line a 9-in (23 cm) fluted quiche pan with phyllo dough. Brushing phyllo with melted butter between each layer. Trim excess phyllo, push cut edges under themselves to create a crust. Place pan on a baking sheet.
- Lay salmon and asparagus in quiche pan. Cover with custard, leaving ¼-in (0.5 cm) of space from top. Bake for 45 minutes, rotating pan halfway through, or until quiche is only slightly jiggly in middle and crust is golden. Cool for at least 20 minutes before eating.
Drink Pairings
TERIYAKI SALMON RICE BOWL
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
salt and pepper, to taste
1 cup (250 ml) teriyaki sauce, divided
1 cup (250 ml) chopped kale, blanched and kept warm
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
1 cup (250 ml) shiitake mushrooms, stems removed (halved, or sliced if mushrooms large)
4 cups (1 L) cooked brown rice, hot (cooked according to package directions)
½ cup (125 ml) shelled edamame beans, blanched and kept warm
¼ cup (60 ml) green onions, thinly sliced
1 tbsp (15 ml) toasted black sesame seeds
Instructions
- Preheat oven to 325 F (170 C).
- Place salmon portions on a parchmentlined baking sheet. Season with salt and pepper and spread 1 tbsp (15 ml) of teriyaki sauce on each piece. Bake for 10 to 15 minutes, or until desired doneness.
- Toss kale with sesame oil, set aside.
- In a medium frying pan, melt butter over medium heat. Sauté mushrooms with salt and pepper, to taste. Cook until fully cooked through, about 5 minutes. Then add 1 tbsp (15 ml) of teriyaki sauce and mix. Keep warm.
- In each serving bowl, add 1 cup (250 ml) of rice, 1 piece of salmon, then divide kale, mushrooms and edamame beans. Drizzle with remaining teriyaki sauce and garnish with green onions and black sesame seeds.
Drink Pairings
HALIBUT EN PAPILLOTE
Ingredients
Serves 4
1 cup (250 ml) ponzu sauce (or 1 cup (250 ml) soy sauce with 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) lime juice)
2 tbsp (30 ml) sugar
2 tsp (10 ml) sesame oil
1 green zucchini
1 yellow zucchini
1 large carrot, peeled
1 tsp (5 ml) salt
1 pinch pepper
4 large pieces parchment paper
1½ lb (750 g) halibut fillet, cut into 4 portions (can substitute any white fish)
1 cup (250 ml) shiitake mushrooms, stems removed
red chilies, sliced, for garnish (optional)
2 green onions, sliced thinly
1 small handful cilantro, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a small saucepan, bring ponzu sauce and sugar to a boil. Reduce by half and mix in sesame oil, set aside.
- Using a vegetable spiralizer, spiral zucchini and carrot. If you do not have one, julienne vegetables. Mix vegetables together and season with salt and pepper. Divide vegetables into 4 portions and place each portion on a piece of parchment paper. Top with a piece of halibut, the shiitake mushrooms and 2 tbsp (30 ml) of ponzu sauce.
- Fold each parchment paper in half and seal edges to make a package and place packages on a baking tray. Bake for 15 minutes. Remove packages from oven and open them up. Drizzle with another tsp (5 ml) of sauce and garnish with chilies, green onion and cilantro.
Drink Pairings
KOREAN SHRIMP BARBECUE BOWL
Ingredients
Serves 4
vegetable oil, for frying
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) grated ginger
3 tbsp (45 ml) tamari
3 tbsp (45 ml) gochujang (Korean chili paste)
1½ tbsp (22 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) toasted sesame oil, divided
1 tbsp (15 ml) clover honey
⅔ cups (150 ml) all-purpose flour
1 tbsp (15 ml) cornstarch
¾ cup (175 ml) cold water, plus extra
1½ lbs (750 g) large shrimp, peeled and deveined
1 lb (500 g) shiitake mushrooms, trimmed and thickly sliced
10 oz (310 g) fresh spinach
salt and pepper, to taste
4 cups (1 L) cooked brown jasmine rice
1½ cups (375 ml) fried chow mein noodles
1 large carrot, cut into matchsticks
¾ cup (175 ml) shredded purple cabbage
2 green onions, trimmed and thinly sliced
1 cup (250 ml) mung bean sprouts
1 cup (250 ml) prepared kimchi
4 sunny side up fried eggs (optional)
toasted sesame seeds, for garnish
Instructions
- Heat several inches of oil in a heavy-bottomed, large saucepan to 350 F (180 C) on a deep fat-frying thermometer.
- In a large bowl, mix together garlic, ginger, tamari, gochujang, rice vinegar, 1 tbsp (15 ml) sesame oil and honey. Set aside.
- In a medium bowl, whisk flour, cornstarch and water until combined, a few lumps of flour can remain in batter. Add shrimp and toss to coat. Working in batches, fry shrimp in hot oil until golden and cooked through, about 4 to 6 minutes. Drain on baking tray covered with paper towels. Once all shrimp are cooked, add to bowl with sauce and toss well.
- Warm remaining sesame oil in a large skillet or frying pan over medium heat. Add mushrooms, spinach and a pinch of salt and pepper. Cook until spinach is wilted and mushrooms start to brown, about 8 minutes. Remove from heat and season to taste with additional salt and pepper, if needed.
- To serve, divide warm cooked rice among serving bowls. Top with saucy fried shrimp and cooked spinach and mushrooms. Add chow mein noodles, carrots, cabbage, green onions, bean sprouts and kimichi. Top with a fried egg, if using, garnish with toasted sesame seeds. Drizzle bowls with any remaining spicy shrimp sauce, if desired.
Drink Pairings
SALMON POKE BOWL
Ingredients
Serves 4
3 tbsp (45 ml) low sodium soy sauce
½ tsp (2 ml) finely grated ginger
3 tbsp (45 ml) unseasoned rice wine vinegar
2 tbsp (30 ml) mirin
2 tsp (10 ml) lime juice
1 tsp (5 ml) sriracha or sambal olek
1 tsp (5 ml) toasted sesame oil
2 green onions, white and light green part thinly sliced
2 tsp (10 ml) toasted white and/or black sesame seeds
8 oz (250 g) green tea soba n
1 lb (500 g) raw, sushi grade salmon (sockeye, spring or coho), cut into ¾-in (2 cm) dice
1 cup (250 ml) edamame beans, cooked
sea salt, to taste
1 avocado, peeled and thinly sliced or diced
1 large purple carrot, julienned
1 large yellow beet, finely julienned
4 large radishes, sliced into thin rounds
finely shredded nori seaweed, for garnish
QUICK-PICKLED VEGETABLES:
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) granulated sugar
1 pinch red pepper chili flakes (optional)
2 Persian cucumbers, thinly sliced into rounds
sea salt, to taste
2-in (5 cm) piece daikon radish, cut into quarters and very thinly sliced
Instructions
- In a medium bowl, whisk together soy sauce, ginger, vinegar, mirin, lime juice, sriracha, sesame oil, green onion and sesame seeds. Transfer half the sauce to another medium bowl and set aside.
- Bring a large pot of water to a boil. Cook soba noodles according to package directions, drain and rinse well under cold water until chilled, about 2 minutes. Allow to drain a couple of minutes before placing into one of the bowls containing dressing. Toss to coat noodles in dressing and set aside.
- In remaining bowl containing other half of dressing, add salmon and edamame. Gently toss to coat in dressing. Season to taste with salt.
- Divide noodles among serving bowls. Top with salmon mixture, some avocado, Quick-Pickled Vegetables, carrot, beet and radishes. Garnish salmon with a sprinkling of shredded nori, if desired.
- To make QUICK-PICKLED VEGETABLES: In a medium bowl, whisk together vinegar, sugar and red pepper chili flakes, if using, until sugar has dissolved. Set aside.
- Toss cucumbers and a good pinch of salt in a sieve over a large bowl. Gently massage cucumbers to expel excess liquid. Stir cucumbers and daikon into sugar mixture. Cover and chill until cold, at least 30 minutes. Taste pickled vegetables and season with more salt, if desired. Makes about 1 cup (250 ml).
Drink Pairings
LOX SALAD WITH AVOCADO PURÉE
Ingredients
Serves 4
AVOCADO PURÉE:
1 ripe avocado
1 tbsp (15 ml) champagne vinegar
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) crème fraîche
1 tsp (5 ml) chives, chopped
DILL VINAIGRETTE:
1 tsp (5 ml) champagne vinegar
2 tsp (10 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) chopped dill
¼ tsp (1 ml) grated lemon zest
salt and pepper, to taste
LOX SALAD:
12 oz (340 g) cold smoked salmon lox, divided
¼ bulb fennel, shaved thin
½ candy cane beet, shaved thin
¼ yellow beet, shaved thin, then julienned
fennel fronds, for garnish
Instructions
- To make AVOCADO PURÉE: Place all ingredients in a blender and blend on high until smooth. Put purée in bowl and place plastic wrap directly on top to prevent browning. Use as soon as possible. This purée can be refrigerated for up to 24 hours, but will start to brown.
- To make DILL VINAIGRETTE: In a small bowl, mix all ingredients until combined, set aside.
- To make LOX SALAD: On each serving plate, spread 3 tbsp (45 ml) of Avocado Purée, then arrange 3 oz (90 g) of lox on top of purée.
- In 3 separate bowls, toss fennel and each type of beet in Dill Vinagrette. Arrange fennel and beets on top of lox. Drizzle remaining dressing on each salad and garnish with fennel fronds.
Drink Pairings
TEQUILA, CHILI AND LIME-MARINATED PRAWN AND SCALLOP SKEWERS SERVED WITH AVOCADO PICO DE GALLO
Ingredients
Serves 6 (makes 12 skewers)
24 large fresh or frozen sea scallops, about 2 lbs (1 kg)
24 large fresh or frozen prawns, about 1 lb (0.5 kg)
¼ cup (60 ml) tequila
¼ cup (60 ml) lime juice
¼ cup (60 ml) olive oil
3 to 4 garlic cloves, finely minced
1 tbsp (15 ml) chili powder
½ jalapeño pepper, seeded, finely minced
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) agave syrup or honey
2 tsp (10 ml) kosher salt
½ tsp (2 ml) smoked paprika
1 red onion, cut into 2-in (5 cm) chunks
12 baby summer zucchini squash
2 limes, cut into 12 large wedges
12 x 8-in (20 cm) skewers, if using wooden, soak overnight in water
AVOCADO PICO DE GALLO:
3 medium ripe tomatoes, cored and diced
1 jalapeño pepper, or to taste, seeded and finely minced
½ cup (125 ml) minced red onion
¼ cup (60 ml) finely chopped cilantro
2 green onions, finely chopped
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) olive oil
sea salt and pepper, to taste
1 to 2 ripe avocados, pitted, peeled and diced
Instructions
- Thaw scallops and prawns, if frozen. Peel and devein prawns. Rinse both in cold water, drain and pat dry with paper towel. Place into medium bowl. Set aside.
- In a small mixing bowl, stir together tequila, lime juice, olive oil, garlic, chili powder, jalapeño, oregano, agave syrup or honey, salt and paprika until well blended. Set aside ¼ cup (60 ml) for basting. Pour remaining marinade over prawns and scallops and mix well. Transfer to a resealable plastic bag, seal and place into a shallow baking dish. Marinate at room temperature for 15 minutes, turning bag occasionally. Marinade could also be used for pork or chicken.
- Drain prawns and scallops, discard marinade. On skewers, alternately thread 2 scallops and 2 shrimp along with red onion chunks, a baby zucchini and a lime wedge. Place on a preheated grill over medium-high heat. Grill for 10 minutes, or until scallops and shrimp are opaque, turn once halfway through grilling and baste with reserved marinade. Serve with Avocado Pico de Gallo.
- To make AVOCADO PICO DE GALLO: Combine tomatoes, jalapeño, red onion, cilantro, green onion, lime juice and olive oil. Taste and season. Gently fold in avocado and serve.
Drink Pairings
SHRIMP AND AVOCADO SALSA
Ingredients
Serves 4 cups (1 L)
1 poblano pepper, stem removed
1 lb (500 ml) raw shrimp, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil, divided
2 avocados, pitted, peeled and diced
2 cups (500 ml) multi-coloured grape tomatoes, quartered
¼ cup (60 ml) finely diced vidalia onion
1 tbsp (15 ml) olive oil
2 limes, juice only
2 tbsp (30 ml) finely chopped flat leaf parsley
2 tbsp (30 ml) finely chopped cilantro
Instructions
- Preheat broiler and set oven rack about 6-in (15 cm) from top of oven.
- Place poblano on an aluminum foil lined baking sheet and broil, turning occasionally, until blackened and blistered on all sides. Remove from oven and set aside until cool enough to handle. Peel off skin, slice pepper open to remove seeds and dice. Place in a large bowl and set aside.
- Season shrimp lightly with salt and pepper. Set aside.
- In a large frying pan, over mediumhigh heat, heat half the oil. Add half the shrimp and sauté until cooked through, about 4 minutes total. Transfer to a cutting board, coarsely chop and place in bowl with poblano. Repeat with remaining oil and shrimp.
- Fold remaining ingredients into shrimp mixture. Season with additional salt, if desired, and serve. Salsa may be made and refrigerated for up to 6 hours before serving. Best enjoyed the same day it is made.
- Delicious used as a base in a taco or on top of a grilled steak for a new take on surf and turf.